We had some great organic popsicles made from pineapple. They were a bit pricey so we decided to make some ourselves. The problem is that we can't get them to r
My Rival Crock Pot doesn't have a high / low (word wise) setting, it only shows me one line or two. I've misplaced my manual and can't for the life of me reme
We just made some dukkah by blitzing a mixture of baked nuts/seeds: almonds, pistachio, fennel, coriander, sesame, caraway, cumin (and raw chia at the very end)
Can I substitute canned tomato puree for canned diced tomatoes? I have a soup recipe which calls for diced tomatoes.
My refrigerator has two crispers, with humidity sliders from low to high. A high-humidity crisper is pretty easy to understand: it traps the moisture inside, pr
In the ingredient list my recipe calls for 10 lbs of tomatoes. I'm not sure if this means before or after they are cored and peeled. What is the best way to mea
I left a pork roast in my crock pot for a little less than 2 hours, but forgot to turn crock pot on. It still felt cool to the touch. Is it
Most recipes I've found suggest flipping the half-done tortilla from the pan onto a plate, and then sliding it back onto the pan. However, that would leave egg
I found a recipe (Wonderful Salsa at Food.com) that called for it to be processed for 10 minutes. I'm seeing now that other salsa recipes call for 15 or more m
I am an experienced cook, more than 50 years in the kitchen. I recently attempted to make a baked potato (basic Idaho baking potato) to go with my meatloaf. I g
I bought some fresh eggs the other day which don't expire until next month. They've remained in the fridge in their carton. I just realised that a few of the e
We're going to buy a large quantity of dried kidney beans. It will mostly be used for Chili. I've never used them before so excuse me if this sounds like a dumb
I have a bread machine and when i follow the recipe putting boiling water, sugar, one packet of yeast, then let if foam for 15 minutes the yeast still isn't ri
The first time I bought stone ground grits, the package said I needed to rinse the grits three times before cooking. So I've done that ever since. However, I re
I smoked a whole chicken with the skin on it and it did not have a smoky taste. My question is whether removing the skin will improve the depth of the smoke fl
While searching for kvass recipes some of them mentioned that kvass can be made with rye flour or malt and since I can't find 100% rye breads where I live makin
I put cheap brandy in my sauce for stew and it smells like gasoline. Can you adjust this in any way? Of course I made enough for a big group coming over tonight
My fridge (Whirlpool BSNF 8152 OX) comes with "Supercool" or "Fast cooling" feature. It's supposed to somehow improve the process of cooling newly stocked fridg
Been in the market for my first good knives - mostly want either a Chef's Knife or Santoku as well as a paring knife. I'm left handed and unsure if Santoku bla
I followed the Ball Blue Book recipe for canning hot vinegared peppers. I left the peppers whole, and forgot to discard the garlic from the vinegar recipe befor
Every time I make bread and put it in a ziplock or plastic wrap it goes moldy in 3-4 days. Does anyone know what I can put in it to make it last as long as stor
Most dumpling recipes—including those discussed on this site—claim that the dumplings will be ready when they float to the surface. I have two inte
I made croissants yesterday, but couldn't be bothered to keep returning the pastry to the fridge in order to keep it cool, so the butter became too soft. While
Say I get me some vanilla beans and, say, I am dabbling with pudding at the time. All recipes I've encountered require vanilla extract to be added to the puddin
In some of the chicken chili recipes I use, the recipe says to cook (or sauté rather) chopped onion with the chicken. Is that only because onion adds a c
Should I decrease the amount of yeast I add depending on how much sweet I add (I use jaggery) while making sweet bread? I understand that sugar (and by extensi
It seems to be common knowledge that "toasting is better" when it comes to spices. But the other day I noticed my toasted-and-freshly-ground coriander smelled p
I went to stir the cabbage roll soup and found the metal lid to the diced tomatoes in the soup. It's been in there for at least an hour with a
From here: https://cooking.stackexchange.com/a/13533/6168 Overly sour yogurt is a sign of inconsistent inoculation From: http://www.thefreedictionary.com/
The home made yogurt culture I have is sour. Is it possible to get non sour yogurt from sour culture? What precautions need to be taken while using sour cult